Photo: Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting Recipe
Ingredients
Cupcakes:
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups sour cream
- 1 1/2 cups fresh blueberries
Frosting:
- 2 sticks butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- Juice and zest of 1 lemon
- 10 to 12 cups powdered sugar
Directions
For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
Frost the cooled cupcakes with the cream cheese frosting.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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By Spongebob65
on March 22, 2013
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I Made the cupcakes and the frosting. I Was Very happy with the Frosting but the cupcakes did not turn out good. But the frosting was exceptional!
By rjclark1
on March 19, 2013
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The texture and flavor of the cake was good, but it did not live up to my expectations. I added the juice of one lemon to the batter, and substituted Greek yogurt for the sour cream. I had to bake them for 22 minutes. When they came out they had risen nicely, but after cooling they dipped in and shrank quite a bit. The recipe gave me enough batter for 46 cupcakes. For the frosting I only used 6 cups of sugar and added the juice of one lemon. Overall they were decent, but sub par compared to other cupcake recipes I've tried.
By jrossi001@cfl.r...
Indian Harbour ...
on February 19, 2013
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These are actually blueberry muffins, not cupcakes. The texture is denser than cake. They also took longer to bake than the recipe states, and made more than 24 (about 32 muffins. The frosting recipe calls for 10 - 12 cups of powdered sugar. That's more than twice the amount called for in other cream cheese frosting recipes I found. I only used about 4 cups and the frosting tasted good. The photo shows blue frosting, but because of the lemon juice in the recipe the frosting turns out green (blue + yellow = green. They were good, but they are not cupcakes!
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